red onion, minced 1 small purple daikon or a few red radish, thinly cut juice of 1/2 lime or more 1/4 c. cilantro leaves pinch of good salt and optional
black pepper Slices of sourdough, rye bread or gluten - free option
Here is what I packed for my 4 year old for lunch today: What we call a «bean - a-dilla» - homemade black beans cooked in bone broth, gouda cheese on a corn tortilla cooked in ghee Salsa for dipping half avocado with apple cider vinegar, salt and
black pepper sliced pear... Continue Reading
Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt &
black pepper fresh aragula, put it on after the pizza has been in the oven
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole
black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground
black pepper 2 cloves garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground
black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked
black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh
black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
Then add the tomato
slices, green
peppers, green onion,
black beans, jalapeno, cilantro and then top with cheeses.
for the flatbread toppings: 4 Roma tomatoes,
sliced into coins 1/2 green
pepper,
sliced 2 green onions,
sliced 1/2 cup
black beans, drained and rinsed 1 jalapeno
pepper, diced 2 Tbs.
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked
black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the
slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked
black pepper and them to the oven
1 cup (7 oz / 220 g)
black rice Salt and freshly ground
pepper 1/2 cup (3 1/2 oz / 105 g)
black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground
black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell
pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon
black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
We're going to use them to make meatball subs with sauce, sauteed
peppers and onions, shredded vegan cheese, and
sliced black olives.
sea salt 1/8 teaspoon
black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and
sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground
black pepper, to taste 3 Tablespoons Fino sherry
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly
sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground
black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
-2 medium beets, peeled and cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and
black pepper to season
Serve the noodle soup in bowls and top with
sliced scallions, red
pepper flakes and
black sesame seeds, if you like.
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground
black pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful
sliced black olives crushed red
pepper flakes
1 boneless skinless chicken breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground
black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons
sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3
slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground
black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
It's easy to make — roasted sweet potatoes, corn,
black beans, thinly
sliced red
pepper and cilantro / feta.
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red
pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick)
slices fresh ginger 5 whole allspice 4 whole
black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground
black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell
pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
FOR LAMB MEATBALLS (KEFTA) 2
slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon
black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground
black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon
black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon
black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes,
sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and
pepper to taste
butter or extra virgin olive oil 1/2 c. peeled and
sliced shallots salt and freshly ground
black pepper 15 jarred chestnuts 1 lb.
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne
pepper Dash of chili powder 3 mini sweet red and / or orange
peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned
black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked
black pepper Coarse ground white
pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4
slices prosciutto or Serrano ham Freshly ground
black pepper White truffle oil, for garnish (optional)
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1 orange bell
pepper, thinly
sliced and deseeded 1 red bell
pepper, thinly
sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon
black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1 small red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked
black pepper and drizzle in the honey mustard vinaigrette
Layer the nachos: potatoes, cheese sauce,
black beans, pico de gallo, chopped red
pepper,
sliced jalapenos, and guacamole.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red
peppers, diced large (or one red bell
pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh
black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground
black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
16 ozs
black beans (drained) 1 tbsp tahini 3 tbsps olive oil 1 lime juice 2 garlic cloves (peeled and
sliced) 1 tsp cumin salt (taste) ground
pepper (taste)
2 tablespoons OLIVE OIL 2 cups thinly
sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste
BLACK PEPPER to taste
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon
black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 pound dried
black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell
pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz
black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon
black pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground
black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
4 tablespoons butter 1 tablespoon olive oil 2-1/2 pounds yellow onions, halved lengthwise and
sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 1 demi baguette,
sliced 10 ounces Gruyere, grated
minced garlic fresh cracked
black pepper dried basil havarti cheese (once
slice per
slice of bread) olive oil
This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful of fresh Spinach Greens 3 ripe Stawberries
sliced 1 handful of fresh Sunflower Sprouts
sliced Cucumber chopped red cabbage drizzle of agave nector drizzle of balsamic vinegar ground
black pepper And people say that a Vegan diet is too boring?
For serving 1 tablespoon honey 1 tablespoon water 2 rosemary sprigs Baguette,
sliced Baby arugula 1 pound fresh figs,
sliced Salt and
black pepper